Eggs Benedict- ....

Eggs are my all time favorite fall-back food. When all else fails and there is nothing in the fridge to subdue those pangs, eggs act as the perfect antidote. I sometimes do breakfast for dinner - mostly after a long day or after a trip away from home when there's little else but a few eggs in the fridge and some crusty bread in the freezer. They are hearty and wholesome and extremely versatile. Throw some beans and Franks on the side or simply whip up a cheesy scramble with fresh chives and the end results are almost as satisfying as Eggs Benedict. Loaded with a buttery Hollandaise sauce, those poached eggs, Canadian bacon and muffins add up to quite a few calories, but it's worth it every time, provided those times don't happen too often. I allow myself this treat if I'm eating brunch in New York on that rare occasion but you can try this at home... just don't get hooked!

Recipe for Eggs Benedict:

2 English Muffins

4 slices Canadian Bacon

4 ladles Hollandaise sauce

Ingredients for the hollandaise:

2 egg yolks

2 sticks of butter (1 cup)

salt to taste

2 tbsp water

2 tbsp lemon juice

pinch of cayenne pepper

fresh parsley

1. Clarify the butter by melting it, skimming the foam off the top and pouring the clear butter into a cup, while leaving the solids behind.

2. Set a bowl over hot water over heat and whisk the yolks, adding in the water and lemon juice gradually till it becomes thick and creamy. Remove from the heat and add in the clarified butter whisking continuously till it is incorporated completely. Sprinkle with the cayenne pepper and whisk in. The sauce should be thick and creamy.

To assemble the Eggs Benedict:

1. Toast the muffins, place a slice of ham over each and a poached egg. Pour over with the sauce and sprinkle with fresh parsley. Serve with fries or a salad.